APRICOT ICE CREAM

MAKES ABOUT 1 QUART

FRESH apricots are fine for eating, but their flavor can be too delicate
for ice cream. Dried apricots—Turkish or California, sulfured or unsulfured—
have an intense flavor that cuts through the cream.

6 ounces dried apricot halves (about 1 cup loosely packed)
3 tablespoons light corn syrup
½ teaspoon salt
¾ cup sugar
4 large egg yolks
1 cup half-and-half
1½ cups heavy cream
1 teaspoon vanilla extract

Cover the apricot halves with boiling water and let sit for 1 hour or until
soft. Drain the apricots, then combine with the corn syrup and salt in a
food processor. Blend until very smooth, about 2 minutes. Set aside.
In a medium bowl, beat the sugar into the egg yolks until they are thickened
and pale yellow. Set aside.

Bring the half-and-half to a simmer in a heavy medium saucepan. Slowly
beat the hot half-and-half into the eggs and sugar. Pour the entire mixture
back into the pan and place over low heat. Stir constantly with a whisk or
wooden spoon until the custard thickens slightly. Be careful not to let the
mixture boil or the eggs will scramble. Remove from the heat and whisk
in the apricot puree. Pour the hot apricot custard through a strainer into a
large, clean bowl. The custard will be thick and may need to be rubbed
through the strainer with the back of a wooden spoon. You may also strain
the hot custard through a food mill. Allow the custard to cool slightly, then
stir in the cream and vanilla. Cover and refrigerate until cold or overnight.

Stir the chilled custard, then freeze in 1 or 2 batches in your ice cream machine
according to the manufacturer’s instructions. When finished, the ice
cream will be soft but ready to eat. For firmer ice cream, transfer to a
freezer-safe container and freeze at least 2 hours.

Variations

APRICOT HAZELNUT ICE CREAM Add ½ cup chopped toasted hazelnuts
(see page xvi) to the machine when the ice cream is semifrozen. Allow the
machine to mix in the nuts. Proceed with the recipe as directed.

CHOCOLATE-DIPPED APRICOT ICE CREAM Gently swirl ½ cup
chocolate syrup or sauce into the finished ice cream. Be careful not to
overswirl or the chocolate will “melt” into the ice cream. Streaks of
chocolate should be visible. Serve immediately or freeze until firm.

DRUNKEN APRICOT ICE CREAM Add ¼ cup dark rum to the custard
before freezing. Proceed with the recipe as directed.

PARISIAN APRICOT ICE CREAM Cover the apricots with warm brandy
instead of water. Proceed with the recipe as directed.

SPICED APRICOT ICE CREAM Add ½ teaspoon ground cinnamon, ¼
teaspoon ground nutmeg, and 1/8 teaspoon ground mace to the custard
along with the vanilla. Proceed with the recipe as directed.

AVOCADO ICE CREAM AND GAZPACHO

MAKES ABOUT 3 CUPS

WHEN I first tasted avocado ice cream, I knew I was on to something.
When I tasted it in a bowl of crunchy, spicy gazpacho, I knew it was
something special. This unusual combination makes a wonderful midsummer
lunch, a refreshing afternoon snack, or an elegant first course for dinner.

2 ripe, soft avocados, about ½ pound each
½ cup sour cream
3 tablespoons lime juice
2/3 cup sugar
½ teaspoon salt
1 fresh jalapeño, seeded, veined, and roughly chopped (optional)
1 cup light cream

Peel and pit the avocados. Roughly chop the avocados and place in a food
processor along with the sour cream, lime juice, sugar, salt, and jalapeño.
Process until smooth. Transfer the puree to a medium mixing bowl and
stir in the cream. Cover and refrigerate until well chilled.

Stir the chilled mixture, then freeze in your ice cream machine according
to the manufacturer’s instructions. When finished, transfer the soft ice
cream to a freezer-safe container and freeze at least 2 hours, or until firm.
To serve, place 1 scoop of ice cream in a chilled bowl of gazpacho.

GAZPACHO

MAKES ABOUT 6 CUPS

Combine all the ingredients in a medium bowl and mix well. Cover and
refrigerate at least 6 hours. This soup can be made up to 3 days in advance.

3 cups tomato juice
2 tablespoons red wine vinegar
2 tablespoons lemon juice
1 teaspoon Worcestershire sauce
¼ teaspoon chili sauce
1 cup vegetable broth
1 cup minced celery
2 tablespoons minced onion
1 teaspoon minced garlic
1 small cucumber, peeled, seeded, and finely chopped
1 small green bell pepper, seeded, and finely chopped
½ teaspoon salt
¼ teaspoon freshly ground black pepper

ALMOND ICE CREAM

MAKES ABOUT 6 CUPS

ALMOND paste, sometimes called marzipan, can be found in the
baking aisle of most supermarkets or from New York Cake and Baking
Distributors (800-942-2539). The most common package is a 7- or 8-ounce
tube or can.

7 ounces almond paste
2/3 cup sugar
3 large eggs
½ teaspoon almond extract
¼ teaspoon salt
2 cups half-and-half
1 cup heavy cream

Combine the almond paste and sugar in a medium bowl and beat with an
electric mixer until the mixture is completely smooth. Add the eggs one at
a time, beating well after each addition. Beat in the almond extract and salt.
Bring the half-and-half to a simmer in a heavy medium saucepan. Slowly
beat the hot half-and-half into the almond paste mixture. Pour the entire
mixture back into the pan and place over low heat. Stir constantly with a
whisk or wooden spoon until the custard thickens slightly. Be careful not
to let the mixture boil or the eggs will scramble. Remove from the heat and
pour the hot almond custard through a strainer into a large, clean bowl.
Allow the custard to cool slightly, then stir in the heavy cream. Cover and
refrigerate until cold or overnight.

Stir the chilled custard, then freeze in 1 or 2 batches in your ice cream machine
according to the manufacturer’s instructions. When finished, the ice
cream will be soft but ready to eat. For firmer ice cream, transfer to a
freezer-safe container and freeze at least 2 hours.

Variations

ALMOND LINZERTORTE ICE CREAM Stir 2 tablespoons water into ½
cup raspberry jam to loosen it up. Swirl the jam plus 2 tablespoons chopped
toasted almonds (see page xvi) into the finished ice cream. Take care not
to overswirl or the jam will “melt” into the ice cream. Streaks of jam should
be visible. Serve immediately or freeze until firm.

ALMOND POPPY SEED ICE CREAM Add 2 teaspoons poppy seeds to
the custard along with the cream. Proceed with the recipe as directed.
CHOCOLATE ALMOND ICE CREAM Add 4 ounces chopped semisweet
chocolate to the half-and-half before simmering. Stir until the mixture
simmers and the chocolate is completely melted. Proceed with the recipe
as directed.

ITALIAN ALMOND ICE CREAM Add ¼ cup amaretto liqueur to the
custard before freezing. Add ½ cup crumbled amaretti cookies to the machine
when the ice cream is semifrozen. Allow the machine to mix in the
cookies. Proceed with the recipe as directed.

STRAWBERRY ALMOND ICE CREAM Stir 2 tablespoons water into ½
cup strawberry preserves to loosen it up. Swirl the preserves into the finished
ice cream. Take care not to overswirl or the preserves will “melt”
into the ice cream. Streaks of preserves should be visible. Serve immediately
or freeze until firm.